Chili Crabs and more at Clarke Quay Singaporean Cuisine at The Shops at Atria

Are you ready to get your fingers and hands (even your clothes) dirty in exchange for a sumptuous serving of the famous Chilli Crabs? All the way from Singapore to the discriminating palate of the Ilonggos comes Clarke Quay Singaporean Cuisine at The Shops at Atria.

Chilli Crabs is a popular Singaporean seafood dish in which mud crabs are commonly used. They are are stir-fried in a semi-thick, sweet and savoury tomato and chilli based sauce. Despite its name, chilli crab is not really a very spicy dish.

The restaurant's owner, Mr. Lee who was by our side suggested something to go with our Chilli Crabs - mantou or Chinese steamed bun. It was perfect to enjoy and finished off all the savory thick sauce but on its own the bread already tickled my palate.

But for Filipinos, what's a meal without a serving of rice. We had our Yangchow and Fragrant Rice (often the partner of Hainnanese Chicken) to go with the Chilli Crabs. Yet to enjoy more of the Chilli Crabs, just a plain serving of rice will do as the flavors wont mix in.

These Crunchy Baby Squid turned out to be my personal favorite and will be a must-order when I go back. I love crunchy squid to start with and with the mix of flavors, it just got better!

The San Bei Chicken also had it share of flavor explosion. There's got to be - with the combination of soy sauce, rice wine and sesame oil (also my fave).

How about some Dragon Pork Ribs? Its a must since it's one of their best sellers - savory and delicious (redundant as it may seem but its just that). You gotta love those garnish - I wish one can also order a plate of those too!

Together with soda, this meal that was enough for three amounted to a little over than PhP2000. More than half of the bill went to the house special - chilli crabs, which was at PhP 1500/kilo. We only got 700 grams so it was "just" a thousand - and I only got to eat only a minor claw, since I'm no crab eater at all.

But it was all for a gastronomic experience - tasting an imported cuisine almost right at your door steps. And "Mr. Crabs" here would simply agree - two claws up!

Clarke Quay Singaporean Cuisine

The Shops at Atria

Atria Park District, Mandurriao, Iloilo City

Ultimate Ilonggo Favorite: KBL Kadyos, Baboy, Langka

K.B.L. or Kadyos, Baboy, Langka is the ultimate favorite dish of most Ilonggos. It is also one of the most missed native dishes as kadyos and the souring ingredient, batwan , are hard to find when outside of the Ilonggo region. Basically, it is boiled/stewed pork dish owing its "deliciousness" to the combination of the soft and tender pork, the tamed sourness of batwan and the malinamnam na sabaw . One of the "secrets" of the malinamnamn na sabaw , is the fact that the pork, whether just the plain meat or pata (hocks) are first grilled or broiled. This gives the broth a rather smoky taste that makes it more appetizing.. Learn how to make the Ilonggo dish KBL (Kadyos, Baboy, at Langka) with the recipe below. Ingredients 1 kilo Pata (pork hocks) or pork cubes, GRILLED and sliced into bite size pieces 1 unripe Jack fruit, cubed 2 cups pigeon pea (kadyos) 6-8 pieces batwan fruit (or tamarind powder) 1 piece pork broth cube (

An Ilonggo favorite - Valenciana

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Easy Century Tuna Recipes

If you're looking for simple, easy and delicious Century Tuna recipes online, congratulations, you've found it right here! How about spicy tuna sisig or tuna sinigang ? Maybe stir fried tuna with pickles or just yang chow fried rice . I love Century Tuna from its flakes in oil variety, the spicier the better, but when I discovered the versatility of its solid variant, it became an obsession. At first I was just into the usual tested recipes; pasta and sandwich filling, but then it got simpler – I just eat it straight from the can! Usually with a piece of bread or an apple. I just add a few drops of vinegar to spice it up a bit. Then came the experiments. Yup I got tired of that habit that one day, I decided to test my skills in the kitchen. Serendipity, you might call it yet most of them turned into good recipes that I have shared now and then. Satisfying my Palabok cravings had me experiment on this recipe on the spot. With Century Tuna in lieu of the usu

Takway

The gabi (taro) is just one of those plants which is edible from "roots to tops". The most popular of which is the tuber part which is used in a variety of dishes and mostly in combination with coconut milk. Its leaves, of course, is the main ingredient of a Bicol specialty, laing . It is dried then chopped and sauteed with other ingredients including, again, coconut milk. Then there is takway . The local term for its tendrils/runner, that part which is torn between being a stem or a root for it neither grows upwards nor downwards - it grows sideways . Scraped off of its outer skin, takway is often a key ingredient in vegetable dishes like laswa and the gabi tuber with coconut milk and local snails know as bago-ngon . It is also popular when cooked adobo style with guinamos , the local bago-ong . It is very popular in the region that even big supermarkets sell takway in style - cleaned and plastic wrapped in styro with some additions to make it easier to prepare.

An Ilonggo favorite - Suman Latik

Suman Latik is one of my favorite native delicacies - plain suman/ibos topped with sweetened coconut strips or bukayo . Most of the time those sold in the markets have this two (suman and bukayo) already in one wrap and all you have to to is devour it. But most of the time, the bukayo portion is bitin that I wish there's more. So why not make our own suman latik so you can have all the suman we want with all the bukayo toppings we desire! Here's a simple recipe for Suman Latik

FLAVOURS OF ILOILO

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